Diva Musing: Grow or Go…..


In a world gone mad we need to step up our game just the same. It is a matter of projecting excellence or extinction. Let the world know your brand is one of excellence; both in business and personal integrity. Let the world see what a contributor you are to the standard of superior excellence. My screen saver is “No Excuses; just Excellence!”

We must grow or go. Never let indolence become part of any day. The world will not wait on you to decide. Know your path, follow your path. Never conform to anything that jeopardizes your integrity or personal standards.

Sitting it out with regularity is a no profit game; whether in life or business. Acting like a drone or robot is not the answer. Your own personal touch is the answer; always. Be the artist of your life. Paint your picture the way it was meant to be. Grow or Go!!!

Namaste, The Queen Cronista


Diva Tasting: Wild Woman’s Pilaf …

Wild Woman’s  Pilaf 


  • 1 1/4 Cups Couscous, Rinsed And Drained (Or Millet If Desired)
  • 2 1/2 Cups Vegetable Broth
  • 1 Tablespoon Olive Oil
  • 1 Onion, Chopped
  • 6 Cloves Garlic, Minced
  • 1 (10 Ounce) Package Frozen Chopped Spinach
  • 1 Cup Chick Peas
  • 3/4 Cup White Wine Vinegar
  • 1 Teaspoon Minced Fresh Rosemary
  • 4 Plum Tomatoes, Chopped
  • Sea Salt And Ground Black Pepper To Taste
  • 1/2 Cup Grated Parmesan Cheese


  1. Cook and stir couscous or millet in a large saucepan over medium heat until fragrant and toasted, 5 to 8 minutes.
  2. Bring vegetable broth to a boil in a large saucepan; add millet and return to a boil. Reduce heat to medium-low, cover saucepan, and simmer until liquid is absorbed, 18 to 22 minutes.
  3. Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes.
  4. Stir onion mixture, spinach, and Chick peas into millet; add wine vinegar and rosemary and stir. Increase heat to medium, cover saucepan, and cook, stirring occasionally, for 7 to 10 minutes. Add tomatoes, salt, and pepper; return cover and cook until tomatoes soften, 2 to 3 minutes. Remove saucepan from heat and stir Parmesan cheese into millet mixture.
  5. You may add sliced wild mushrooms to the mixture when cooking the onion if desired. Quinoa would also be a good substitute for the couscous. Serve with pita and tatziki.

Diva Musing: Napping….

Lets Take a Nap

In many lower schools the children have nap time each day. As adults we look at that as frivolous at times. For many of us our minds won’t shut down or we think it’s ourselves indolent to nap. The chaos of the surrounding world also plays havoc on our nap-time. I have attended numerous seminars that tell us that a 20 minute meditation is as good as a one hour nap. However, I have to say now that I’ve learned to nap in my wisdom years, I find it eminently more satisfying.

I’m intentionally napping more because there are distressing things I need to process. I think, for me, I do it better after I come out of a good rem state. The need for rest and relaxation is often given a seat in the back pew of the church. We do not listen to our spirit telling us to be kinder and gentler with ourselves (read any study on sleep deprivation and see what I mean). Not a wonderful outcome in any of it.

Those of us with type A personalities may be destroying our spirit. We ignore the fundamental things the Universe built into our make up to prove to everyone we are wonder persons! We try to prove we are more industrious and productive than everyone else. This is usually at our own expense, in the long run. How wonderful life would be if we would listen to spirit and let our own well-being be a priority in our lives. In fact, …working smarter not harder…, is a decent concept if you include well being in that formula. I think humankind is the worst of the species at accepting the need for a good nap. I think, personally, there would be less madness and chaos in our world if we took napping seriously. 

Namaste, The Queen Cronista

Diva Tasting: Sheet Pan Chicken and Pear Salad…

Sheet Pan Chicken And Vegetables 


  • 1 Cup Mayonnaise

  • 1 (1 Ounce) Package Ranch Dressing Mix

  • 1/4 Cup of Milk

  • 4 Large Skinless, Boneless Chicken Breasts, Halved Lengthwise

  • Olive Oil, Or As Needed

  • 2 Pounds Yukon Gold Fingerling Potatoes

  • 1 Package Of Button Mushrooms Sliced

  • 1 Pound Baby Carrots

  • 1 Pound Green Beans Cut

  • Kosher Salt And Ground Black Pepper To Taste

  • 1 Cup Dry Bread Crumbs


  1. Combine mayonnaise, ranch dressing mix and milk in a gallon-sized resealable plastic bag to make the marinade; shake to mix. Place chicken in the bag, squish around to cover, and refrigerate while preparing the other ingredients.

  2. Preheat oven to 400 degrees F (200 degrees C). Grease a large rimmed baking sheet the size of your oven with olive oil.

  3. Place the vegetables and mushrooms in a large resealable bag and drizzle with olive oil squish to cover with the olive oil. Place potatoes, mushrooms, and baby carrots along the outer edges of the baking sheet, leaving room in the middle for the chicken. Season with salt and pepper.

  4. Pour breadcrumbs into a bowl or onto a plate. Remove chicken from marinade and drain off excess marinade. Coat chicken in the breadcrumbs and place on the baking sheet with some room in between the pieces.

  5. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on the oven’s broiler and broil for an additional 3 to 5 minutes.

  6. Serve with mashed potatoes if desired and pear salad.

Pear And Feta Spring Salad


  • 1 Bag Baby Spinach Or Spring Greens
  • 4 Pears – Peeled, Cored And Chopped
  • 6 Ounces Feta Cheese, Crumbled
  • 1 Avocado – Peeled, Pitted, And Diced
  • 1/2 Cup Thinly Sliced Green Onions
  • 1/4 Cup White Sugar
  • 1/2 Cup Walnuts
  • 1/2 Cup Olive Oil
  • 3 Tablespoons Red Wine Vinegar
  • 1 1/2 Teaspoons White Sugar
  • 1 1/2 Teaspoons Prepared Mustard
  • 1 Clove Garlic, Minced
  • 1/2 Teaspoon Sea Salt
  • Fresh Ground Black Pepper To Taste


  1. In a skillet over medium heat, stir 1/4 cup of sugar together with the nuts. Continue stirring gently until sugar has melted and caramelized the nuts. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
  2. For the dressing, blend oil, vinegar, sugar, mustard, chopped garlic, salt, and pepper.
  3. In a large serving bowl, toss lettuce, pears, feta cheese, avocado, and green onions. Pour dressing over salad, sprinkle with nuts, and serve.

Diva Rambling: How Do We Change Our World?…


  • Today I will go the extra mile
  • Today I will work to be my personal best
  • Today I will walk with more pep in my step
  • Today I will learn from my experience; good and bad
  • Today I will be the inspiration to care more to my world
  • Today and everyday I will smile more
  • Today I will feel inspired by all around me
  • Today I will be more grateful for what I have
  • Today I will send you love and light all day
  • Today I will volunteer to improve my community
  • Today I will be there for someone in an emotional crisis
  • Today I will be there for someone in need
  • Today I will infuse my aura with love, gratitude and caring

These are just a few of the ways we can improve our world each day. It costs us nothing. We can do one or preferably all of these things each day and our world will become a better place.

Namaste, The Queen Cronista


I was asked to run some of my favorite marinades again.  Below are a few.  More to come. Namaste, The Queen Cronista


Best Ever Steak Marinade:


1/3 Cup Soy Sauce

1/3 Fresh Lemon Juice

1/4 Cup Worcestershire Sauce


1/2 Cup Olive Oil


Tablespoons Garlic Powder

3 Tablespoons Dried Basil

Tablespoons Dried Parsley Flakes

1 Teaspoon Ground Black Pepper

Teaspoon Siracha

2 teaspoons Dried Minced Garlic (NOT SALT)

Blend Place the soy in olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender OR food processor (a must). Add hot Siracha and blend on high for 30 seconds.


Place steaks in a large zip bag and pour the marinade over all. Cover and refrigerate for up to 8 hours.

Always toss bags in the frig a couple of times to insure proper coverage. Cook meat to desired doneness.

Salmon Marinade:


  • 2 Pounds Salmon Fillets

  • Lemon Pepper To Taste

  • Garlic Powder To Taste

  • 1/3 Cup Soy Sauce

  • 1/3 Cup Brown Sugar

  • 1/3 Cup Water

  • 1 Teaspoon Dijon Mustard

  • 1/4 Cup Vegetable Oil


  1. Season salmon fillets with lemon pepper, garlic powder, and salt.

  2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

  3. Preheat grill for medium heat.

  4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork

Chicken Marinade


  • 2/3 Cup Olive Oil
  • 2/3 Cup Reduced-Sodium Soy Sauce
  • 1/4 Cup Lemon Juice
  • 2 Tablespoons Liquid Smoke Flavoring
  • 2 Tablespoons Spicy Brown Mustard
  • 2 Teaspoons Ground Black Pepper
  • 2 Teaspoons Garlic Powder
  • 4 Skinless, Boneless Chicken Breast Halves


  1. In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator.
  2. Preheat the grill for high heat.
  3. Oil grill grate. Discard marinade, and place chicken on grate. Cook 6 to 8 minutes on each side, until juices run clear.



  • 1/2 Cup Soy Sauce

  • 1/2 Cup Mirin

  • 1/2 Cup Sake OR Rice Wine Vinegar

  • 2 Teaspoons White Sugar

  • 1/4 Teaspoon Ginger Puree

  • 2 Teaspoons Cornstarch, Or As Desired (optional)

  • 2 Teaspoons Water (optional)


  1. Bring the soy sauce, mirin, sake, sugar, and ginger puree to a boil in a saucepan. Reduce heat to medium low. For a marinade, remove from heat and allow to cool. For a thicker sauce, mix cornstarch and water to form a smooth paste and stir into the mixture; allow to simmer until thickened, about 2 minutes.



  • 1 Cup Soy Sauce

  • 1 Cup Water

  • 3/4 Cup White Sugar

  • 1/4 Cup Worcestershire Sauce

  • 3 Tablespoons Distilled White Vinegar

  • 3 Tablespoons Vegetable Oil

  • 1/3 Cup Dried Onion Flakes

  • 2 Teaspoons Garlic Powder

  • 1 Teaspoon Grated Fresh Ginger


  1. In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves.

Diva Rambling: Bloom Where You are Planted…

BLOOM WHERE YOU’RE PLANTED; Posted on July 10, 2018 by Matt Jury under Charles Haddon Spurgeon

“He who does not serve God where he is would not serve God anywhere else.”

Charles Spurgeon (1834 – 1892); HT: @chspurgeon

The Grass is always greener, on the other side. We all know this to be “fake news”. The Universe laugh’s each new day at the world populous looking for something else, when what is intended, is in season right now, just the way the Universe planned it. We waste so much trying to buy the latest and greatest new popular gadget, fashion, diet, house, or whatever superficial junk is ringing our bell in the moment. That’s human nature, you say?

Well, one thing this old crone has learned is that it’s all junk and at the end of each day all that matters is where your spirit lays its head. Do we land in the prosperity of the path given, or struggle trying to get to that which is not our path? The simple fact is, it is all up to our free will and choices. Pick the right path and, while it won’t be without twists and turns, it is never as bad as choosing poorly. The Karma Cops win every time!

Telling the young ones this fact, goes over like a turd in a punch bowl! It is truth but not “their” truth. Until we gain wisdom we never understand that there are specific consequences for each and every decision we make. Everyone finds out the hard way, or never get it and keep on paying for it. The unenlightened will endure but the payback is big time.

So, continue to sparkle where you are. Grow your roots and the Universe will tell you when to replant to new fields if needed. If you listen the transplanting will be effortless. We love you and need you just where you are.

Namaste, The Two Juicy Crones….